Oozing a rich meat sauce and tasty parmesan, these stuffed spuds make for excellent comfort food.
Ingredients
- 4 large (1kg) sebago potatoes
- 1 quantity lasagne mince mixture (see related recipe)
- 1 cup Roasted carrot (see related recipe), chopped
- 1/2 cup frozen peas
- Grated parmesan cheese, to serve
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Wash potatoes and pat dry with paper towel. Pierce potatoes all over with a fork. Wrap individually in foil. Place on a baking tray. Bake for 1 hour 20 minutes or until tender when a skewer is inserted into centre of potato. Set aside for 10 minutes.
- Step 2Place mince mixture in a saucepan over medium-high heat. Add carrot. Bring to the boil, adding 1/4 cup cold water if needed. Reduce heat to medium-low. Simmer for 10 minutes or until heated. Add peas. Simmer for 5 minutes or until peas are tender. Season with salt and pepper.
- Step 3Carefully remove potatoes from foil. Cut a small cross in the top of each potato. Using a tea towel, hold 1 potato and squeeze base gently to open top. Repeat with remaining potatoes. Place potatoes on plates. Top with mince mixture and parmesan. Serve.
- High fibre
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1469 kj
Energy
8.5g
Fat Total
3.4g
Saturated Fat
10g
Fibre
21.6g
Protein
40mg
Cholesterol
270mg
Sodium
41g
Carbs (total)
All nutrition values are per serve
Notes
You’ll need mince mixture reserved from the Cheesy beef lasagne (see related recipe). Mince mixture can also be served on toasted ciabatta bread or cooked pasta.
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
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